Healthy seasonal vegetables: autumn vegetables

1. Autumn is known as the wet season. Rain, wind and inclement weather strip the trees of their leaves. In terms of vegetables, we still take full advantage of the abundance that summer brought us. Still, autumn produces its own seasonal vegetables. Think mainly of pumpkins, tubers, carrot varieties and cabbage varieties. Not to be forgotten and an example of autumn are the mushrooms. Anyone who knows how to go out into nature to pick their own meal of mushrooms. Mushrooms are rich in vitamins and minerals. But the healthiest fall vegetable is the chestnut! A vegetable that is not on everyone's table.

Chapters

1. Chestnuts Parsnip Mushrooms Table with autumn vegetables fresh from the fields Storage tips Another delicious autumn recipe: Forest mushroom soup

Chestnuts

1. The chestnut is officially not really counted as a vegetable, more like a forgotten vegetable. Just like parsnips and kohlrabi, they are also two characteristic autumn vegetables. Chestnuts actually belong to the nuts, but can be eaten as a vegetable. Chestnuts are rich in vitamin B1, folic acid, vitamin E, potassium and zinc. There are two types of chestnuts, the wild chestnut and the sweet chestnut. Only the sweet chestnut (Castenea sativa) is edible. The husk of the sweet chestnut is soft and hairy. Fresh sweet chestnuts are available from October to December. They are then available fresh or in puffed form. Most of the chestnut crop Parsnips / Source: TACLUDA, Rgbstock

Table with autumn vegetables fresh from the fields

1. Vegetables per 100 grams of vitamin-C / mg of vitamin-B6 / mg of zinc / mg of iron / mg of potassium / mg of calcium / mg of proteins / gram of carbohydrates / gram of energy / KJ Jerusalem artichokes 5.0 - - 3.0 - 15.0 2.5 17.5 343 Endive 0.0 0.04 0.30 0.4 300 60.0 1.5 1.0 70 Celery 30 1.10 0.10 0.4 400 80.0 0.7 3.5 75 Cauliflower, cooked 40 0.10 0.20 0.3 210 20.0 1.9 2.2 86 Kale 95 0.25 0.33 1.9 500 210 4.3 5.5 215 Chinese cabbage prepared 10 0.05 0.30 0.5 250 125 1.0 2.5 81 Iceberg lettuce 8.0 0.08 0.22 1.1 300 35 1.2 0.9 48 Celeriac 6.0 0.10 0.10 1.0 400 80 2.0 5.0 135 Rutabaga 40 0.10 0.07 0.4 200 80 1.0 5.0 102 Kohlrabi 60 0.10 0.25 1.0 500 100 2.0 4.0 122 Bok choy 20 0.10 0.20 0.5 250 50 1.0 0.8 38 Parsnip 18.0 0.11 - 0.7 50 50 1.5 17.0 373 Pumpkin prepared 8.0 0.03 0.20 0.10 80 20 0.6 2.5 73 Purslane 25 0.06 0.15 3.0 800 130 1.2 1.5 73 Leeks prepared 10 0.12 0.30 0.50 400 60 1.5 3.8 117 Beetroot prepared 3.0 0.04 0.40 0.30 340 20 1.4 5.8 143 Red cabbage prepared 35 0.10 0.10 0.30 250 36 1.2 2.4 78 Savoy cabbage 40 0.15 0.20 0.50 300 50 2.5 4.0 129 Pointed cabbage 50.0 0.10 0.20 0.5 300 50 3.0 4.0 141 Winter carrot 2.0 0.09 0.60 2.1 290 40 1.0 5.2 140 Chicory prepared 2.0 0.02 0.10 0.20 190 16 1.2 1.9 61 White cabbage fresh 40 0.11 0.20 0.50 220 25 1.5 3.8 117

Storage tips

1. Jerusalem artichokes, can be kept in the refrigerator for 7 days, Endive, can be kept in the refrigerator for 2 days, Celery, can be kept in the refrigerator for 2 to 5 days, Cauliflower, can be kept in the refrigerator for 7 to 10 days, Kale, can be kept in the refrigerator for 7 days, Chinese cabbage, can be kept in the refrigerator for 2 days, Iceberg lettuce, can be kept in the refrigerator for 2 days, Celeriac, can be kept for 3 weeks in a cool place, Rutabaga, can be kept for 4 weeks in a cool place, Kohlrabi, can be kept in the refrigerator for 2 days, Pak choi, can be kept in the refrigerator for 2 days, Parsnips, can be kept in the refrigerator for 6 days, Pumpkin, can be kept for 2 months in a cool place, Purslane, can be kept in the refrigerator for 2 days, Leeks, can be kept in the refrigerator for 14 days, Beetroot, can be kept for 5 to 7 days in the refrigerator with leaves, can be kept for 2 days without leaves, Red cabbage, can be kept for 2 to 3 weeks outside the refrigerator, Savoy cabbage, can be kept for 5 to 7 days outside the refrigerator, Pointed cabbage, can be kept in the refrigerator for 2 to 3 days, Winter carrot, can be kept for 4 weeks outside the refrigerator, Chicory, can be kept in the refrigerator for 10 days, White cabbage, can be kept for 2 to 3 weeks outside the refrigerator

Another delicious autumn recipe: Forest mushroom soup

1. Ingredients Portobello / Source: TACLUDA, Rgbstock 800 grams of mushroom mix 6 spring onions 60 grams of butter 1 tablespoon of thyme chopped 3/4 liter herb stock 1 dl white wine 2 dl cooking cream 1 tablespoon of coarse mustard 1 tablespoon of fresh parsley finely chopped freshly ground pepper to taste